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Recipe: Quick and Easy Pumpkin Pancakes

I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.

Quick And Easy Pumpkin Pancakes Ingredients

  • 1 cup whole wheat flour

  • ? cup canned pumpkin

  • 1 egg

  • 4 teaspoons white sugar

  • teaspoon salt

  • teaspoon pumpkin pie spice

  • 1 teaspoon baking powder

  • cup milk, or more as needed

  • 2 tablespoons pecan pieces, or to taste

  • 1 tablespoon confectioners sugar, or to taste

How to Make Quick And Easy Pumpkin Pancakes

  1. Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.

  2. Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.

  3. Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners sugar on top.

Quick And Easy Pumpkin Pancakes Nutritions

  • Calories: 190 calories

  • Carbohydrate: 31.9 g

  • Cholesterol: 48.9 mg

  • Fat: 4.9 g

  • Fiber: 4.6 g

  • Protein: 7.2 g

  • SaturatedFat: 1.1 g

  • ServingSize:

  • Sodium: 493.4 mg

  • Sugar: 8.4 g

  • TransFat:

  • UnsaturatedFat:

Source: Quick and Easy Pumpkin Pancakes

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